High-Protein Banana Oatmeal Cookies

These High-Protein Banana Oatmeal Cookies are soft, chewy, and packed with wholesome ingredients like rolled oats, ripe bananas, almond butter, ground flaxseed, pecans, and protein powder.

Course Breakfast, Dessert, Snack

Cuisine American

Method Bake

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 342

Author Lily Ernst

Ingredients

1 cup mashed ripe bananas
½ cup almond butter
¼ cup pure maple syrup
1 large egg
1 teaspoon vanilla extract
1¾ cups rolled oats
¼ cup protein powder plain or vanilla flavor
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
½ cup chopped pecans
½ cup mini chocolate chips

Instructions

In a large mixing bowl, whisk together the mashed bananas, almond butter, maple syrup, egg, and vanilla extract.
1 cup mashed ripe bananas, ½ cup almond butter, ¼ cup pure maple syrup, 1 large egg, 1 teaspoon vanilla extract
Add the rolled oats, ground flaxseed, protein powder, ground cinnamon, baking soda, salt, chopped pecans, and chocolate chips.
1¾ cups rolled oats, ¼ cup protein powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup chopped pecans, ½ cup mini chocolate chips
Stir until well combined, then let the batter stand at room temperature for 15 minutes to thicken.
Meanwhile, preheat the oven to 350F and line a baking sheet with parchment paper or a silicone baking mat. Spoon the batter into 8 equal portions and bake for 20-22 minutes.

Notes

Store the cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Nutrition